Dreamy Hot Chocolate Slice Recipe for Cozy Indulgence

Crafting a decadent hot chocolate slice brings pure winter comfort right to your kitchen table.

Sweet chocolate lovers will find this dessert irresistibly rich and indulgent.

Cocoa-infused layers promise a delightful experience that melts in your mouth.

Warmth radiates through each delectable bite, creating an instant mood lifter.

Creamy textures and deep chocolate notes combine for a truly memorable treat.

Home bakers can easily master this simple yet impressive dessert.

Hot Chocolate Slice Everyone Will Love

• Craft a Decadent Dessert: Create an impressive, multi-layered slice that looks professionally made, perfect for wowing friends and family at gatherings.
• Master Layered Baking Techniques: Learn sophisticated dessert-making skills through a recipe that combines biscuit base, chocolate mousse, and marshmallow topping with professional-level precision.
• Indulge in Chocolate Comfort: Enjoy a rich, luxurious dessert that combines the warmth of hot chocolate flavors with a sophisticated slice format, delivering pure chocolate bliss in every bite.
• Prep-Ahead Party Pleaser: Design a make-ahead dessert that can be prepared in advance, giving you stress-free entertaining options and allowing you to serve an impressive treat without last-minute kitchen chaos.

Ingredients for Rich Hot Chocolate Slice

• Flour: A key ingredient that provides structure to the slice's bottom layer.
• Coconut: Adds texture and a subtle nutty flavor to the base.
• Brown Sugar: Brings sweetness and a rich, caramel-like depth to the base.
• Cinnamon: Introduces a warm, aromatic spice that complements the chocolate.
• Butter: Binds the base ingredients and creates a rich, golden texture when baked.

• Chocolate: The primary flavor that gives the slice its decadent chocolate character.
• Cocoa: Intensifies the chocolate flavor and provides deep color.
• Egg Yolks: Create a rich and creamy texture in the mousse.
• Egg Whites: Help to lighten and add airiness to the chocolate layer.
• Sugar: Sweetens the mousse and helps stabilize the egg whites.
• Whipped Cream: Adds lightness and smooth, velvety texture to the mousse.

• Sugar: Provides sweetness and helps create the marshmallow's structure.
• Water: Dissolves the sugar and gelatine, creating the marshmallow base.
• Gelatine: Gives the marshmallow its signature stretchy and fluffy texture.
• Vanilla Extract: Adds a classic, sweet flavor to the marshmallow layer.

How to Make Hot Chocolate Slice Easily

Step 1: Prepare the Oven and Pan

Preheat the oven to 180°C (350°F). Grease a 16 x 25 cm slice pan and line the base with parchment paper.

Step 2: Create the Base Mixture

• Flour
• Coconut
• Brown sugar
• Cinnamon

Add melted butter and stir until everything is well mixed.

Step 3: Form the Base Layer

Press the mixture evenly into the prepared pan.

Bake for 12 minutes until the base turns golden. Allow it to cool completely.

Step 4: Craft the Chocolate Mousse

• Butter
• Cocoa
• Chocolate

Stir until the mixture becomes smooth and fully combined.

Step 5: Incorporate Egg Yolks

Remove the chocolate mixture from heat and quickly mix in egg yolks.

The mixture might look lumpy initially but will smooth out when cream is added.

Step 6: Whip the Egg Whites

In a separate bowl, whisk egg whites.

Gradually add sugar while whisking until stiff peaks form.

Step 7: Combine Chocolate and Egg Whites

Gently fold a spoonful of the chocolate mixture into the egg whites.

Slowly incorporate the remaining chocolate mixture.

Step 8: Add Whipped Cream

Fold in whipped cream until the mousse is fully combined and smooth.

Step 9: Layer the Mousse

Pour the mousse over the cooled biscuit base, smoothing the top with a spatula. Refrigerate for 4 hours until set.

Step 10: Prepare Marshmallow Topping

• Sugar
• Water
• Gelatine

Heat over low heat, stirring until dissolved.

Step 11: Simmer the Mixture

Increase heat to medium and simmer for 6 minutes, stirring occasionally.

Let the mixture cool for 5-10 minutes.

Step 12: Whip the Marshmallow

Pour the mixture into a stand mixer.

Beat on high for 9 minutes until thick, white, and fluffy.

Step 13: Flavor the Marshmallow

Mix in vanilla extract.

Step 14: Spread Marshmallow Layer

Spread the marshmallow over the set mousse layer, smoothing the top. Refrigerate for an additional 4 hours until firm.

Step 15: Slice and Serve

Heat a knife in hot water, wipe dry, and slice the dessert. Store in an airtight container in the refrigerator for up to 3 days.

Tips for Perfect Hot Chocolate Slice Every Time

• Dip your knife in hot water and wipe dry before cutting to get clean, smooth slices without dragging the marshmallow layer.
• Sprinkle extra cinnamon in the base mixture for a warmer, more aromatic undertone that complements the chocolate.
• Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve perfect stiff peaks for a light, airy mousse.
• Dissolve gelatin completely over low heat, stirring gently to create a smooth marshmallow topping without lumps.
• This dessert can be prepared a day in advance, allowing flavors to meld and making it perfect for stress-free entertaining.

Tasty Twists on Hot Chocolate Slice

• Peppermint Chocolate Slice: Add crushed candy canes to the base and mix peppermint extract into the marshmallow layer for a festive winter-inspired treat.
• Salted Caramel Chocolate Slice: Drizzle homemade caramel sauce between the mousse and marshmallow layers, then sprinkle flaky sea salt on top for a rich, decadent flavor profile.
• Nutty Chocolate Slice: Incorporate chopped roasted almonds or hazelnuts into the base for extra crunch and mix toasted nut pieces into the marshmallow layer for added texture.
• Mocha Chocolate Slice: Blend espresso powder into the chocolate mousse and dust the top with cocoa powder for an intense coffee-chocolate combination.

Pairings That Enhance Hot Chocolate Slice

• Warm Chai Latte Companion: Brew a spicy chai latte that echoes the cinnamon notes in the slice, creating a harmonious flavor dance that elevates the dessert's rich chocolate profile.
• Creamy Vanilla Bean Ice Cream: Serve a scoop of smooth vanilla bean ice cream alongside the slice, letting its cool creaminess balance the intense chocolate and marshmallow layers.
• Roasted Almond Garnish: Sprinkle toasted sliced almonds on top or beside the slice, adding a delightful crunch and nutty undertone that complements the dessert's texture and deepens its warmth.

Storage Tips for Hot Chocolate Slice

Wrap the Hot Chocolate Slice tightly in plastic wrap or store in an airtight container to maintain freshness. Place in the coldest part of the refrigerator, keeping it away from strong-smelling foods.

Carefully wrap individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, separating layers with parchment paper to prevent sticking.

Transfer frozen slice from freezer to refrigerator 4-6 hours before serving. Let it slowly defrost to preserve texture and prevent moisture buildup.

Gently warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the slice sit at room temperature for 10-15 minutes to soften slightly before enjoying.

FAQs

• Is this recipe difficult to make?

This recipe requires multiple steps and some baking skills, but it’s not overly complicated. Home bakers with moderate experience can successfully create this hot chocolate slice with careful attention to instructions.

• What type of chocolate works best for the mousse layer?

Dark or semi-sweet chocolate is recommended. Choose a good quality chocolate with at least 50-70% cocoa content for rich flavor and smooth texture.

• Can I make this recipe gluten-free?

Yes, you can substitute regular flour with gluten-free flour blend. Ensure all other ingredients are gluten-free and use a certified gluten-free baking powder if needed.

Hot Chocolate Slice Recipe

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4.8 from 20 reviews

• Total Time: 57 minutes
• Yield: 12 1x

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Description

Rich chocolate dreams come alive in this Hot Chocolate Slice, blending winter comfort with sweet indulgence. Creamy layers of cocoa-infused goodness promise a delightful escape that will warm your heart and satisfy chocolate cravings instantly.

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Ingredients

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Main Ingredients:

• 300g dark chocolate
• 3 eggs
• 150g butter
• 1 1/2 cups cream

Base Ingredients:

• 1 cup self-raising flour
• 3/4 cup desiccated coconut
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon

Topping and Flavoring Ingredients:

• 1 cup caster sugar
• 1 cup water
• 1/4 cup cocoa powder
• 1 tablespoon gelatine powder
• 2 teaspoons vanilla extract
• 1/4 cup caster sugar (for egg whites)
• 80g butter (for mousse)

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Instructions

1. Preheat the oven to 180°C (350°F) and prepare a 16 x 25cm slice pan by greasing and lining with parchment paper.
2. Combine flour, coconut, brown sugar, and cinnamon in a mixing bowl.
3. Incorporate melted butter into the dry ingredients, stirring until a cohesive mixture forms.
4. Press the mixture evenly into the prepared pan, creating a uniform base.
5. Bake for 12 minutes until the base turns golden brown, then allow to cool completely.
6. For the chocolate layer, gently melt butter, cocoa, and chocolate in a saucepan over low heat, stirring until smooth.
7. Remove from heat and quickly whisk in egg yolks, ensuring the mixture remains uniform.
8. In a separate bowl, whip egg whites while gradually adding sugar until stiff peaks develop.
9. Carefully fold a spoonful of chocolate mixture into the egg whites, then incorporate the remaining chocolate.
10. Gently fold in whipped cream until fully integrated.
11. Pour the chocolate mousse over the cooled base, smoothing the surface evenly.
12. Refrigerate for 4 hours to set the mousse layer.
13. For the marshmallow topping, combine sugar, water, and gelatine in a saucepan over low heat.
14. Stir until gelatine dissolves, then increase heat to medium and simmer for 6 minutes.
15. Allow the mixture to cool for 5-10 minutes.
16. Transfer to a stand mixer and beat on high speed for 9 minutes until thick and fluffy.
17. Incorporate vanilla extract into the marshmallow mixture.
18. Spread the marshmallow layer over the set mousse, creating a smooth top.
19. Refrigerate for an additional 4 hours until completely firm.
20. To serve, heat a knife in hot water, wipe dry, and slice carefully.
21. Store in an airtight container in the refrigerator for up to 3 days.

Notes

• Ensure butter is fully melted and ingredients are at room temperature for smoother mixing and better texture.
• Use high-quality cocoa and chocolate for richer, more intense flavor profile.
• Fold egg whites gently to maintain airiness and prevent deflation of the mousse.
• For gluten-free version, substitute regular flour with almond or coconut flour.
• Create variations by adding espresso powder or orange zest to the chocolate layer for depth.
• Whip egg whites to stiff peaks carefully – overbeating can make marshmallow topping grainy.
• Use a hot, clean knife for precise, clean slices when serving.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 12
• Calories: 343
• Sugar: 30 g
• Sodium: 75 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 29 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 85 mg